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Microbiological Considerations Lacking in UK's Sustainable Farming Incentive, AMI's Policy Team Warns

The call came after experts in the Food Security Advisory Group and the Healthy Land Advisory Group reviewed the Sustainable Farming Incentive, which was set up to encourage and support farmers to take actions that support food production and protect the environment.

11 Mar 2024

New Insights on Factors Influencing E. coli Contamination on Leafy Greens

Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens.

1 Mar 2024

Tomatoes as Nature's Antibacterial Agents

According to research published in Microbiology Spectrum, a magazine of the American Society for Microbiology, tomato juice can eliminate Salmonella Typhi and other bacteria that can damage people's digestive and urinary system health. Typhoid fever is brought on by the lethal human-specific bacterium Salmonella Typhi.

31 Jan 2024

Stress and Dehydration Drive Curling Behavior in Cut Carrots

University of Bath researchers have measured the mechanisms that cause popular root vegetables to curl up if they are left uneaten for an extended period of time and have unearthed the secret science of preparing them.

25 Jan 2024

Plants Use Stealth Molecular Weapon to Attack Cells of Invading Gray Mold

UC Riverside scientists have discovered a stealth molecular weapon that plants use to attack the cells of invading gray mold.

22 Dec 2023

Australasia’s Overlooked Pollination Crisis Could Lead to Biodiversity Loss and Food Insecurity

Australasia has likely overlooked a pollination crisis, according to new research published today in the journal Ecology and Evolution.

31 Oct 2023

Gut Microbiome Diversity Linked to Fruit and Vegetable Consumption

In a comprehensive study, a team of researchers from TU Graz’s Institute of Environmental Biotechnology has presented compelling findings supporting the idea that the intake of fruits and vegetables enhances the diversity of bacteria in the human gut.

25 Oct 2023

$1.1 Million Grant to Fund Research on Molecular Response of Plants to Environmental Stress

The National Science Foundation has awarded a $1.1 million grant to Purdue University’s Gyeong Mee Yoon to research how plants acclimate to environmental stress. Her findings could have implications for food security in an era of climate change.

9 Oct 2023

Genetic Cluster Could Switch Bad Fungi Into the Good Guys

Fruit and vegetable storage life can be significantly impacted by mold and fungi-based diseases. Some fungi, however, help their hosts by promoting plant survival.

7 Sep 2023

Red Blood Cells May Hold the Key to Preventing Heart Diseases

An innovative KI study published in the Journal of Clinical Investigations found that red blood cells exposed to oxygen deficiency safeguard against myocardial infarction. The research also showed that a nitrate-rich vegetable diet boosts the protective effect.

4 Sep 2023

Animal Protein More Metabolically Responsive Than Plant Protein in Young and Older Adults, Study Finds

Protein from two ounce-equivalents (oz-eq) of animal-based protein foods provides greater essential amino acids (EAA) bioavailability than an equal two oz-eq of plant-based protein foods, according to scientists at Purdue University.

16 Aug 2023

Researchers Find New Way to Defeat Gray Mold Without Toxic Chemicals

It's a mold that causes billions in crop losses every year, infecting berries, tomatoes and most other fruits and vegetables.

9 Aug 2023

New Way to Defeat the Gray Mold Without Showering Toxic Chemicals

It's a mold that causes billions in crop losses every year, infecting berries, tomatoes and most other fruits and vegetables. Now, researchers have found a way to defeat the mold without showering toxic chemicals on the crops.

4 Aug 2023

Understanding How Diet may Influence the Gut Microbiota Structure

We know that eating a healthy diet affects body weight, cholesterol levels, and heart health. A new study from the University of Illinois focuses on another component: the role of diet in supporting a healthy gastrointestinal microbiota.

5 May 2023

Promoting Gut Health in Mice with Broccoli Consumption

It is well known that broccoli is good for human health. For instance, studies have indicated that increasing the intake of cruciferous vegetables lowers the risk of type 2 diabetes and cancer.

7 Apr 2023

Study Paves the Way to Targeted Treatments for Stargardt Disease

A recent study in the Journal of Biological Chemistry revealed the key to a protein that commonly causes blindness.

5 Apr 2023

Using better probiotics to maintain a healthy gut microbiome

Bacteria have thousands of genes and functions that we, the human host, do not have. For instance, bacteria can help us digest fiber, provide support to our immune systems, and absorb important nutrients. But reaping the benefits of "good bacteria" is easier said than done.

29 Mar 2023

Novel method quantifies the total polysulfide content in fresh vegetables

Sulfur-rich foods, like onions and garlic, have long been recognized to have health-promoting properties. It has been difficult to investigate how food containing sulfur compounds enhances health because the levels—and types—of reactive polysulfides found in various vegetables have not been adequately assessed.

14 Mar 2023

SMART researchers develop the world's first microneedle-based drug delivery technique for plants

Researchers from the Disruptive & Sustainable Technologies for Agricultural Precision (DiSTAP) Interdisciplinary Research Group (IRG) of Singapore-MIT Alliance for Research and Technology (SMART), MIT’s research enterprise in Singapore, and their collaborators from Temasek Life Sciences Laboratory (TLL) and Massachusetts Institute of Technology (MIT), have developed the first-ever microneedle-based drug delivery technique for plants.

14 Mar 2023

Study shows how pesticides render certain strawberries bland

Have you ever bitten into a plump, red strawberry, only to find it bland and watery? Certain pesticides might be responsible. A team reporting in ACS' Journal of Agricultural and Food Chemistry has found that two common strawberry fungicides can impact cellular mechanisms, creating berries with subdued flavor and sweetness, as well as a lower nutritional value.

28 Feb 2023